Pour in 2 litres of sunflower or vegetable oil into a deep-sided pan (making sure it’s only half-full) and heat to 160 °C / 325 °F
Get your chips on the go in the oven as per the instructions, likewise the mushy peas. If you’re making your own chips, peel and cut up some potatoes into quarters, coat in a little olive oil and bake for 20-30 minutes until golden brown.
Mix the flour and cornflour thoroughly, then whisk in the iced sparkling water. Leave the lumps in, as these will improve the texture of the batter.
Straight away, dip the plaice fillets into the batter and lower them into the hot oil. Cook for 6-8 minutes until crisp and golden brown.
Blot them on kitchen paper and keep warm in the oven for a minute or two, so that the batter stays crispy.
Serve with your chips and peas. Why not ‘go posh’ and serve with tartar sauce and a wedge of lemon?
Recipe Courtesy of: